Number of people 4
Preparation 60"
For the patty:
- 500 g minced pork
- 200 g cabbage
- 1 egg
- 40 g oat flakes
- 2 cloves of garlic
- 10 cl olive oil
- 1 pinch of paprika
- 1 sprig of thyme
- Salt
- Pepper
For the puree:
- 300 g celeriac
- 500 g potatoes
- 200 ml milk
- Salt
Yoghurt sauce:
- 200 g low-fat plain yoghurt
- 20 g fresh herbs (chives, parsley, mint)
- Salt
- Pepper
Prepare the patties:
- Trim and blanch the cabbage leaves.
Strain the cabbage, let cool and then chop finely. - Put the pork in a mixing bowl with the cabbage and add the egg, oat flakes, crushed garlic and seasoning.
Mix well, shape the pork into patties and arrange them on greaseproof paper. Brush the patties with oil.
Bake at 180°C for 30 minutes.
Prepare the puree:
- Peel the celeriac and potatoes, chop into pieces and cook in a saucepan of salted water.
- Strain, add the milk and a pinch of salt, and then mash into a fine puree. You can add a knob of butter for texture.
For the yoghurt sauce:
- Finely chop the fresh herbs and mix them with the yoghurt.
- You can also add crushed garlic to taste.
Did you know?
Celery is an excellent source of vitamin K (helps the blood to clot), fibre, magnesium and potassium.
Nutritional advice
by STOBStop Obesity
Compared to a "regular" meat patty, this version has one-third the fat, half the carbohydrates and considerably more fibre.
This is due to the use of lean meat mixed with cabbage for a lighter result and oat flakes to thicken and add fibre.
Did you know that most fried dishes can be roasted in the oven, which generally reduces the amount of fat by half?
Did you know that oat flakes can be used to thicken sauces and soups, and to make burgers as shown in this recipe?
Did you know that cabbage is a source of antioxidants (such as quercetin), which have many health benefits for the human body?
Did you know that cabbage is the food with the highest vitamin K content?
